Hatch peppers are the best chiles, so use them in this soft, moist Hatch Green Chile Cornbread—it's sweet and spicy!
DRY INGREDIENTS – 1 cup yellow cornmeal – 1 cup all purpose flour – 1 Tbsp baking powder – 1 tsp baking soda – 1 tsp salt – 1/2 cup packed brown sugar WET INGREDIENTS – 2 large eggs – 1/2 cup buttermilk – 1/2 cup unsalted butter, melted and cooled slightly – 1 cup chopped roasted Hatch chiles, hot, mild, or a mix plus a few more for sprinkling on top
Set oven to 400F Lightly grease a 9- or 10-inch tart or cake pan. Line the bottom with paper to slice it from the pan.
Mix the dry ingredients and set aside. Mix eggs, buttermilk, and cooled butter in a large bowl. Mix in chiles.
Add dry ingredients to wet and mix until mixed. Put the batter in the pan evenly. Add more chopped chiles.
Bake 30–35 minutes until risen, browned edges, and done middle. Check with a toothpick. Rack-cool or serve hot from the pan.
Remove from the pan and let cool for 15 minutes before carefully inverting. Easy removal is expected. Cut into squares or wedges and serve warm or room temperature.